Artichoke Stuffed with Brie Recipe | PBS Food

Artichoke Stuffed with Brie

Enjoy a different take on artichokes. Serve these at a dinner party or at a quiet dinner for two.


Yield: 4 servings



  • 1 each Artichoke
  • 2 ounces Brie
  • 1 T. Chopped shallots
  • 4 ounces White wine
  • 8 ounces Butter (¼? slices)
  • 2 ox. Whole grain mustard
  • 1 T. White wine vinegar
  • Squeeze of lemon juice
  • Salt and Pepper


  1. Cut off the top and bottom of the artichoke. Cook it in boiling water for 10-15 minutes until the bottom is easy to pierce with a fork. Run artichoke under cold water to stop the cooking process.
  2. When cool enough to handle, cut the inner choke away from the heart. Cut the brie into ½? chunks.
  3. Place the brie into the artichoke and throughout the leaves.
  4. Place on a cookie sheet and bake at 350° until the brie is melted (approximately 10 minutes).
  5. To make the mustard sauce, combine shallots and white wine in a saucepan over high heat. Slowly add the butter and remove from heat. Then add mustard, white wine vinegar, salt, pepper and a squeeze of lemon juice to the mixture.
  6. Drizzle mixture over artichoke and serve.
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